I finally perfected my Chicken Marsala, with pan-seared cutlets, browned mushrooms, and a richly seasoned marsala wine sauce that hides a simple secret you’ll want to know.
I love Chicken Marsala, but I wanted something that feels new and a little bold. Using boneless skinless chicken breasts seared till golden and finished with Marsala wine, the sauce sings, it’s silky and surprising.
I’ve seen a ton of takes and even bookmarks from Cooking Classy, but this one keeps you guessing in the best way. It’s not fancy, just smart, with little tricks that make each bite deep, slightly sweet and somehow perfectly balanced.
Trust me you’ll want to taste it before you decide if it needs anything else.
Ingredients
- Chicken breasts: Lean protein that builds muscle, low in carbs, mild flavor, soaks up sauces.
- Cremini mushrooms: Earthy umami, adds depth and texture, low calorie, some fiber and minerals.
- Marsala wine: Fortified wine, gives sweet caramel notes, acidity balances richness and deep flavor.
- Heavy cream: Creamy richness, high in fat, makes sauce silkier and richer, its not light on calories.
- Garlic and shallot: Pungent aromatics, add savory sweetness, boost flavor, have small amounts vitamins.
- Flour for dredging: Creates crisp golden crust, adds carbs, helps sauce thicken for cling to chicken.
- Olive oil: Lightly fruity fat, good for searing, adds healthy monounsaturated fats to dish.
- Parsley and thyme: Fresh herbs add bright finish, provide small vitamins and lift heavy creamy flavors.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts, about 4 breasts halved and pounded to 1/4 inch thick
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3/4 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini or white button mushrooms, sliced
- 1 small shallot, finely chopped (about 2 tablespoons)
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine
- 1 cup low sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
How to Make this
1. Pound each chicken breast to 1/4 inch thick, season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then dredge in 3/4 cup all purpose flour, shaking off the excess.
2. Heat a large skillet over medium high heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the fat is hot and shimmering, add the chicken in a single layer without crowding, cook about 3 minutes per side until golden brown, then transfer to a plate and tent loosely with foil. Work in batches if needed.
3. Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the same pan, let the butter melt, then add 8 ounces sliced mushrooms. Cook undisturbed a couple minutes then stir, browning them about 5 to 7 minutes until they have good color; season lightly with salt and pepper.
4. Push the mushrooms to the side, add 1 small finely chopped shallot and 2 minced garlic cloves to the pan, cook about 30 to 60 seconds until fragrant but not browned.
5. Pour in 3/4 cup dry Marsala wine, scrape up all the browned bits from the bottom of the pan with a wooden spoon, and let the wine simmer and reduce for 2 to 3 minutes so the alcohol cooks off and the flavors concentrate.
6. Add 1 cup low sodium chicken broth, 1/2 cup heavy cream, and 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme). Bring to a gentle simmer and reduce the sauce until slightly thickened, about 4 to 6 minutes, stirring occasionally.
7. Return the chicken and any accumulated juices to the skillet, nestle it into the sauce and mushrooms, simmer gently for 2 to 3 minutes until the chicken is heated through and the sauce coats the back of a spoon. Taste and adjust salt and pepper.
8. Stir in 2 tablespoons chopped fresh parsley and, if you want extra shine, a tablespoon of butter to finish the sauce. Spoon sauce over the chicken and let rest a minute so flavors settle.
9. Serve the chicken marsala over pasta, rice or mashed potatoes, spooning plenty of the creamy marsala sauce and mushrooms on top. If the sauce is too thin just simmer a little longer, if too thick add a splash of chicken broth.
Equipment Needed
1. Meat mallet or rolling pin and a zip bag for pounding chicken thin
2. Large, sturdy cutting board
3. Sharp chef’s knife
4. Shallow plate or bowl for dredging flour
5. Large 10 to 12 inch skillet (stainless or nonstick)
6. Tongs or a wide spatula to flip the chicken
7. Wooden spoon to scrape up browned bits
8. Measuring cups and spoons
9. Plate plus foil or a wire rack to rest the cooked chicken
FAQ
Chicken Marsala Recipe {with Creamy Marsala Sauce} Substitutions and Variations
- 3/4 cup dry Marsala wine: swap for dry sherry or Madeira in equal amounts; or use 3/4 cup dry white wine plus 1 tablespoon brandy for more depth; for no alcohol use 3/4 cup low sodium chicken broth with 1 tablespoon red wine vinegar or a splash of grape juice.
- 1/2 cup heavy cream: use 1/2 cup half and half plus 1 tablespoon melted butter, or 1/2 cup whole milk mixed with 1 tablespoon cornstarch to thicken; crème fraîche also works and gives a nice tang.
- 8 ounces cremini mushrooms: substitute button mushrooms, shiitake, or rehydrated dried porcini (adds deep umami); if fresh aren’t available, one 7 to 8 ounce can drained will do in a pinch.
- 3/4 cup all purpose flour for dredging: use a 1-to-1 gluten free flour blend the same amount, or cornstarch for a lighter, crispier crust (works best if patted on dry chicken); almond flour can be used but watch the heat because it browns faster.
Pro Tips
– Pat the chicken dry before you do anything, it makes a huge difference in browning. Pound it to a fairly even quarter inch using a zip top bag and a rolling pin or heavy skillet so it cooks evenly, and dont skip drying or youll steam instead of sear.
– Shake off most of the flour before you fry so the crust wont go gummy. Get the oil and butter hot enough that it shimmers but isnt smoking, and work in batches so the pan stays hot and you get a nice brown crust.
– Let the mushrooms get good color, dont stir them every 10 seconds. Cook them undisturbed for a couple minutes, then add the shallot and garlic to the pan edge so they dont burn, that way you get deeper mushroom flavor without bitter garlic.
– Reduce the Marsala well so the sauce isnt boozy, then add the cream low and slow so it doesnt break. If the sauce is too thin simmer a bit longer or whisk in a small cornstarch slurry, taste for salt at the end, and finish with a pat of butter for shine.
Chicken Marsala Recipe {with Creamy Marsala Sauce}
I finally perfected my Chicken Marsala, with pan-seared cutlets, browned mushrooms, and a richly seasoned marsala wine sauce that hides a simple secret you'll want to know.
4
servings
752
kcal
Equipment: 1. Meat mallet or rolling pin and a zip bag for pounding chicken thin
2. Large, sturdy cutting board
3. Sharp chef’s knife
4. Shallow plate or bowl for dredging flour
5. Large 10 to 12 inch skillet (stainless or nonstick)
6. Tongs or a wide spatula to flip the chicken
7. Wooden spoon to scrape up browned bits
8. Measuring cups and spoons
9. Plate plus foil or a wire rack to rest the cooked chicken
Ingredients
1 1/2 to 2 pounds boneless skinless chicken breasts, about 4 breasts halved and pounded to 1/4 inch thick
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3/4 cup all purpose flour, for dredging
3 tablespoons olive oil
3 tablespoons unsalted butter, divided
8 ounces cremini or white button mushrooms, sliced
1 small shallot, finely chopped (about 2 tablespoons)
2 garlic cloves, minced
3/4 cup dry Marsala wine
1 cup low sodium chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Directions
- Pound each chicken breast to 1/4 inch thick, season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then dredge in 3/4 cup all purpose flour, shaking off the excess.
- Heat a large skillet over medium high heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the fat is hot and shimmering, add the chicken in a single layer without crowding, cook about 3 minutes per side until golden brown, then transfer to a plate and tent loosely with foil. Work in batches if needed.
- Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the same pan, let the butter melt, then add 8 ounces sliced mushrooms. Cook undisturbed a couple minutes then stir, browning them about 5 to 7 minutes until they have good color; season lightly with salt and pepper.
- Push the mushrooms to the side, add 1 small finely chopped shallot and 2 minced garlic cloves to the pan, cook about 30 to 60 seconds until fragrant but not browned.
- Pour in 3/4 cup dry Marsala wine, scrape up all the browned bits from the bottom of the pan with a wooden spoon, and let the wine simmer and reduce for 2 to 3 minutes so the alcohol cooks off and the flavors concentrate.
- Add 1 cup low sodium chicken broth, 1/2 cup heavy cream, and 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme). Bring to a gentle simmer and reduce the sauce until slightly thickened, about 4 to 6 minutes, stirring occasionally.
- Return the chicken and any accumulated juices to the skillet, nestle it into the sauce and mushrooms, simmer gently for 2 to 3 minutes until the chicken is heated through and the sauce coats the back of a spoon. Taste and adjust salt and pepper.
- Stir in 2 tablespoons chopped fresh parsley and, if you want extra shine, a tablespoon of butter to finish the sauce. Spoon sauce over the chicken and let rest a minute so flavors settle.
- Serve the chicken marsala over pasta, rice or mashed potatoes, spooning plenty of the creamy marsala sauce and mushrooms on top. If the sauce is too thin just simmer a little longer, if too thick add a splash of chicken broth.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 440g
- Total number of serves: 4
- Calories: 752kcal
- Fat: 40g
- Saturated Fat: 17g
- Trans Fat: 0.3g
- Polyunsaturated: 1.5g
- Monounsaturated: 10g
- Cholesterol: 219mg
- Sodium: 650mg
- Potassium: 634mg
- Carbohydrates: 28.5g
- Fiber: 1.9g
- Sugar: 7g
- Protein: 64g
- Vitamin A: 700IU
- Vitamin C: 6mg
- Calcium: 100mg
- Iron: 1.5mg
